Vietnamese Pork Chops with Fried Eggs & Rice
From luisascatering 12 years ago
- 30 minutes to make
- Serves 4
I had fresh farm eggs from the farmer's market and wanted to make a dish that involved a fried egg. WIth a little research, I found this meal idea and it was perfect!
Ingredients
- For Pork Chops: shopping list
- 2 tablespoons minced lemongrass shopping list
- 1 tablespoon minced garlic shopping list
- 1 minced shallot shopping list
- 1 jalapeno, sliced shopping list
- 3 tablespoons honey shopping list
- 3 tablespoon nam pla (asian fish sauce), or to taste, or soy sauce shopping list
- juice of 1 lime shopping list
- 1 teaspoon freshly ground black pepper, or more to taste shopping list
- 1 1/2 pounds boneless pork chops (or country-style ribs) shopping list
- 8 green onions, drizzled with peanut oil shopping list
- ~ shopping list
- Vietnamese Dipping Sauce (Nuoc Cham Gung): shopping list
- 1/4 cup sugar shopping list
- 1/2 cup warm water shopping list
- 1/4 cup fish sauce (or soy sauce) shopping list
- 1/4 cup rice vinegar shopping list
- 1/2 of a lime, juiced shopping list
- 2-3 cloves of garlic , minced shopping list
- 1 tablespoon fresh ginger, minced shopping list
- 1 thai red chili pepper, minced shopping list
- ~ shopping list
- accompaniments: shopping list
- cooked jasmine rice (4 servings) shopping list
- carrot, radish and cucumber, thinly sliced (mandoline) shopping list
- 4 organic eggs, fried in a little peanut oil, sprinkled with pink himalayan sea salt shopping list
How to make it
- nuoc cham gung sauce: See Photo
- In a small sealable jar, combine water and sugar and stir to dissolve the sugar. Add fish sauce, vinegar and lime juice and mix. Adjust flavors to taste. Add garlic and chili pepper. The sauce can be stored at room temperature, if served the same day. Otherwise, store it in the refrigerator.
- Pork:
- With a morter and pestle, grind lemongrass, garlic, shallot and jalapeno into a paste (you can also do this in your food processor). Rub pork chops with paste and pour soy sauce and honey over chops. Turn pork to coat; let stand while you preheat grill and make sides.
- Steam rice and slice veggies for salad.
- On charcoal grill, grill pork, about 12 minutes, flipping every 3 minutes.
- During the last 3 minutes, place green onions on grill to get lightly charred.
- To serve:
- Place a pork chop, 2 grilled green onions and some salad on each serving plate, sprinkling a little nuoc cham gung sauce on the salad. With a small bowl, make mounds of rice and place on each plate. Top with fried egg. Serve with additional nuoc cham gung sauce on the side.
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